Ingredients:
Sticky Toffee Pudding

  • 2 Cups flour
  • 2 Tsps baking powder
  • Tsp baking soda
  • 3/4 Cup coconut oil (melted)
  • 2 1/2 Cups soft dates (pureed with a splash of almond milk)
  • 1/2 Cup Almond milk
  • 1/2 Tsp cinnamon
  • 1/2 Tsp mixed spice (cinnamon, ginger, clove)
Caramel Sauce

  • 1/2 Cup cashews (soaked overnight)
  • 1/2 Cup water
  • 1/2 Tsp vanilla extract
  • 1/3 Cup coconut sugar

Directions:
1. Preheat oven to 350°F.
2. Line the bottom of a square 10×10 pan with parchment paper.
3. Mix together all cake (pudding) ingredients together until they’re thoroughly combined.
4. Spread the batter evenly into the pan & bake for 45-50 minutes.
5. While the cake is cooking, begin the caramel sauce by blending the soaked cashews & water in a blender to create a cashew cream.
6. Heat the cashew cream in a saucepan on medium heat. Add the coconut sugar, stirring occasionally until the sauce is thick & resembles caramel.
7. Once the cake is cooled, cut into portions & top with the caramel sauce.
8. Serve & enjoy!

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